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Perfect Smoked Pulled Pork Shoulder Recipe with Easy Carolina BBQ Sauce

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Slow-smoked pork shoulder that is juicy and tender, paired with a tangy, slightly spicy Carolina BBQ sauce. Perfect for gatherings and versatile for sandwiches, tacos, or rice bowls.

Ingredients

Scale
  • 5–6 pounds pork shoulder (bone-in for best flavor)
  • 2 tablespoons kosher salt
  • 2 tablespoons brown sugar (light or dark)
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon chili powder (optional)
  • Wood chips or chunks for smoking (hickory or apple wood, soaked for 30 minutes if using chips)
  • 1 cup apple cider vinegar
  • 1/2 cup ketchup
  • 2 tablespoons yellow mustard
  • 1/4 cup packed light brown sugar
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon smoked paprika
  • 1 teaspoon Worcestershire sauce
  • Salt and freshly ground black pepper to taste

Instructions

  1. Pat the pork shoulder dry and trim excess fat, leaving about 1/4-inch layer.
  2. Mix kosher salt, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and chili powder (if using) in a large bowl.
  3. Generously coat the pork shoulder with the dry rub and let rest at room temperature for 30-45 minutes or refrigerate overnight.
  4. Preheat smoker to 225°F (107°C). Add soaked wood chips or chunks and place a water pan inside if possible.
  5. Place pork shoulder fat side up on smoker grate. Insert meat thermometer probe into thickest part avoiding bone. Smoke for 4-5 hours maintaining temperature.
  6. Spritz pork with apple juice or water every hour after the first 2 hours to keep surface moist (optional).
  7. When internal temperature reaches about 160°F (71°C), wrap pork tightly in aluminum foil or butcher paper and return to smoker.
  8. Continue smoking until internal temperature reaches 195-205°F (90-96°C), about 3-4 more hours.
  9. Remove pork from smoker and let rest wrapped for at least 30 minutes.
  10. While pork rests, combine apple cider vinegar, ketchup, mustard, brown sugar, red pepper flakes, smoked paprika, Worcestershire sauce, salt, and pepper in a saucepan. Simmer over medium heat for 10 minutes, stirring occasionally. Cool slightly.
  11. Shred pork using two forks or meat claws. Toss with desired amount of Carolina BBQ sauce and serve warm.

Notes

Maintain steady smoker temperature at 225°F. Wrap pork at stall temperature (~160°F) to retain moisture and push through stall phase. Use a water pan to add humidity. Spritz occasionally but don’t overdo it. Rest meat wrapped for at least 30 minutes before shredding. Sauce can be made ahead and tastes better after sitting overnight.

Nutrition

Keywords: pulled pork, smoked pork shoulder, Carolina BBQ sauce, barbecue, smoked meat, slow cooker, backyard BBQ, pork recipe

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